THE BASIC PRINCIPLES OF HOW TO MAKE THE DUBAI CHOCOLATE BAR

Melt the butter inside of a pan then include inside the crushed vermicelli. Toast on very low to medium warmth for about 10 minutes until golden.Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You simply want to make it happen in stages so there is a good chocolate mould. A warning from me – try to resist ha